Buffalo Chicken Sub with Blue Cheese Slaw Recipe

ingredients

2 1/2 pounds boneless skinless chicken breasts, butterflied
salt and pepper
oil

Blue Cheese Coleslaw
1/2 large green cabbage
1/4 pound blue cheese, Maytag or other domestic
1/2 cup buttermilk
2 tablespoons white wine vinegar
2 teaspoons sugar
salt and pepper, to taste

Buffalo Sauce
1/4 cup habanero hot sauce or Tabasco sauce
1/4 cup Asian garlic chili sauce
4 teaspoons rice vinegar
1/2 cup butter, melted

Accompaniment
1 large loaf French or Portuguese bread

directions

Preheat grill pan to medium high. Preheat broiler. Season chicken on both sides with salt and pepper. Brush oil onto pan. Grill chicken on both sides until done, about 4 minutes a side. Move chicken to cutting board to rest.

Meanwhile, remove core from cabbage. Cut into two large, manageable pieces. With a chef's knife, slice cabbage leaves into the thinnest possible shreds.

In a blender combine blue cheese, buttermilk, and vinegar. Blend until smooth. Season to taste with salt and pepper. Toss dressing with cabbage and set aside.

Mix together ingredients for Buffalo sauce. Adjust taste with salt and pepper if necessary.

Slice loaf in half horizontally. Place on sheet pan and toast in oven under broiler.

Meanwhile, chop chicken into smallish pieces. Toss with Buffalo sauce to coat.

To serve, spread chicken out along bottom half of toasted loaf. Top with coleslaw and top half of loaf. Slice into serving pieces.

nutrition data

393 calories, 15 grams fat, 28 grams carbohydrates, 34 grams protein per serving.

reviews & comments

Winger REVIEW:
July 19, 2013

I love buffalo wings and anything that tastes or resembles them. Been looking for that perfect buffalo chicken sandwich and I believe we have a winner. I cut this down to serve half the amount since it was just a taste test to see how this recipe would rate. Next time I'll double it and invite more friends :) The slaw is very good. Used the shredded angel hair cabbage you get in a bag because I like it very fine and my food processor just never does as good a job. The blue cheese/buttermilk/vinegar/sugar ratio is spot on. Good amount of tang and sweet and richness. The buffalo sauce is outstanding. I had never considered combining hot sauce with the asian chili sauce but it's magical. Amy Powell, you're a genius!

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